• Servings: 8
• 1 pound whole wheat penne pasta
• 1 (16-ounce) carton fat-free cottage cheese
• 2 eggs, lightly beaten
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 pound ground turkey breast
• 2 cups marinara sauce
• 2 (14.5-ounce) cans diced tomatoes
• 1 tablespoon dried oregano
• 2 teaspoons dried basil
• 1 (9-ounce) package baby spinach
• 2 cups (8 ounces) fat-free mozzarella cheese
• 1/2 cup grated fresh Parmesan cheese

1. Preheat oven to 350F. Cook pasta according to package directions; drain and set aside in a large bowl. Combine cottage cheese and eggs; set aside.
2. In a large skillet, saute onion and garlic over medium heat. Add turkey; cook until browned. Add pasta sauce, diced tomatoes, oregano and basil. Reduce heat to low and cook for 5 to 10 minutes. Add spinach and cook until wilted. Combine the noodles, cottage cheese mixture, turkey mixture, mozzarella cheese, and Parmesan with a wooden spoon. Pour into a 9x13-inch baking dish. Bake at 350F for 40 to 45 minutes. Makes 8 servings.

While I'm not a huge fan of whole wheat pasta, it really tastes delicious in this dish. A great meal to freeze, too!